Monday, January 25, 2010

Craig Cooks Chicken Wings

Ohhai blog. It's been a while. Sorry 'bout that.
So, several months ago Craig made chicken wings. From what I remember they were amazing. They also involved tossing the wings and transferring pans and things I'd never done whilst making chicken wings. Unfortunately since this was the end of the September that's all I really recall.
Nevertheless here is photographic proof that the wings existed.

Chicken Wings, Six Ways (though we just did one)
Adapted from "How to Cook Everything"
makes: 6-8 servings

1/4 c relatively mild hot sauce
4 T butter, melted
2 T white wine vinegar
1 T minced garlic
3 lbs chicken wings, rinsed and patted dry with paper towels, cut into 3 pieces each

2 T neutral oil
  1. Heat the oven to 375 degrees F. Combine the hot sauce, butter, vinegar, and garlic in a small bowl.
  2. Put the chicken wings in a large roasting pan, drizzling with the oil, and sprinkle liberally with salt and pepper. Toss to coat, then spread the wings out in a single layer. (it's okay if they're a little crowded, they'll shrink.) Put the wings in the oven and roast, undisturbed, until teh bottom of the pan is coated with fat and the wings are beginning to brown, about 30 minutes. Use a spoon to bast the wings with the drippings, then carefully pour them out of the pan. If the wings are still sticking to the bottom of the pan, return them to the oven until they release easily, another 5 to 10 minutes.
  3. Turn the wings over, baste again, then carefully pour off any more fat. Return them to the oven until nicely browned, another 20 minutes or so (again, they'll release easily from teh pan when they're ready).
  4. Raise the oven temperature to 450 degrees F. Carefully pour off any accumulated fat, then drizzle the wings with the hot sauce mixture and toss to coat. Spread them back out into a single layer and return them to the oven. Cook, tossing once or twice, until crisp all over, about 10 more minutes.

Smoky Chile Lime Variation (which these were)
Omit the hot sauce, vinegar, and garlic and replace the butter and neutral oil with extra virgin olive oil. make the tossing sauce by combining the olive oil with 2 T freshly squeezed lime juice, 2 T chili powder and 1 T smoked paprika. Proceed with teh recipe, using this sauce to coat the wings in Step 3. Garnish with lime wedges and cilantro and serve with Avocado Yogurt Sauce.

Avocado Yogurt Sauce
1 cup yogurt
1 t minced garlic
salt and freshly ground pepper
Freshly squeezed lemon juice if necessary
1/2 avocado

Combine the yogurt with garlic, a pinch of salt and a grinding or two of pepper. Taste and adjust the seasoning, adding some lemon juice if necessary. Stir in 1/2 a ripe avocado or more.